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Matches 651 - 700 out of 5,529

Document Document Title
WO2003070007A3
The present invention provides protein-containing particles with a high eating quality characterised by having a high content of exogenous protein and optionally of phospholipids and/or of fibres. The present invention also procides a me...  
WO/2003/105592A1
The invention concerns a method comprising the following steps which consist in: preparing a dough, partly baking in an oven the dough shaped in a pastry mould to obtain a partly baked pie crust, preparing an appliance such as a cream or...  
WO/2003/105601A1
Corn masa dough texture and tortilla flexibility are improved by adding to the nixtamalized corn flour, an enzyme blend comprising commercial hemicellulase and/or cellulase. The enzyme preparation has a positive effect on dough texture a...  
WO/2003/103403A2
There is a dough composition. The dough composition has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consistin...  
WO2003084334A3
The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermost...  
WO/2003/099016A2
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a MOX and an emulsifying agent.  
WO/2003/097825A2
The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel phospholipase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the c...  
WO/2003/094621A2
An edible utensil (10) for winding up elongated pasta having projections (16) extending radially from the surface of the utensil (10). The utensil (10) is made of a food product such as bread that is reasonably rigid to hold bundles of e...  
WO2003027306A3
The present invention provides a novel ß-glucosidase nucleic acid sequence, designated bgl3, and the corresponding BGL3 amino acid sequence. The invention also provides expression vectors and host cells comprising a nucleic acid sequenc...  
WO2002000852A3
A group of genes encoding lipolytic enzymes with high homology have been isolated from strains of Fusarium and Acremonium.  
WO/2003/090543A2
The present invention provides a dry yeast composition comprising 69-97.7 wt % yeast (as yeast dry matter) and 0.1-10 wt % of a salt of C12-C24 fatty acid and 0-5 wt % of a formulation aid and 0-10 wt % of a dough or bread improving proc...  
WO2003002728A3
The invention provides an isolated or recombinant nucleic acid derived from a nucleic acid encoding a polypeptide essentially having alpha-glucanotransferase activity but having essentially no hydrolysing activity, said isolated or recom...  
WO2002054881A3
The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for phytase for human consumption.  
WO2003063594A3
A process and apparatus improvement for energy and particulate recovery during the production of nixtamalized corn flour, by precooking with a lime solution to effect partial cooking, reduced energy use for pre-cooking and washing by rec...  
WO/2003/084334A2
The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermost...  
WO2003024231A3
A bakery product composition providing a baked product having an extended shelf life comprising a dough comprising flour, yeast (optional), water and an extended bakery shelf life composition comprising an effective amount of at least on...  
WO/2003/082016A1
The invention provides a method, computer program and system by which a production schedule for a bakery is produced. The method involves reducing dough wastage by calculating a weight of dough for each bakery product which falls short o...  
WO2003016535A3
The invention relates to newly identified polynucleotide sequences comprising genes that encode novel amylases isolated from Aspergillus niger. The invention features the full length nucleotide sequences of the novel genes, the cDNA sequ...  
WO/2003/080826A1
The present invention relates to a process for preparing a Saccharomyces cerevisiae yeast strain having improved phytase activity, the strain being modified by inserting one or more of the genes PHO5, PHP10, PHO11, PHO2, PHO4, PHO23, and...  
WO/2003/077661A1
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating which comprises a low melting point lipid which melts at a temperature not greater than 95°F. The yeast includes Saccharomyces cer...  
WO/2003/077660A1
The present invention relates to a partially thermal treated dough intermediate which has reduced tendency to adhere to the processing apparatus. The dough intermediate of the present invention is thermal treated to create a temporary im...  
WO2003030657B1
The system and method for molding a shaped snack chip use various components to form chips having depth such as a bowl-shaped tortilla chip. Essentially flat chip preforms are fed to a series of molds (64) disposed about a mold conveyor ...  
WO/2003/072717A2
Thermostable enzymes are incorporated into a grain-based particle-sized matrix for release in aqueous environments, for example, thermostable glycosidase enzymes derived from various Thermococcus, Staphylothermus and Pyrococcus organisms...  
WO/2003/070006A1
The present invention relates to bread containing exogenously added protein and optionally exogenously added dietary fibres and methods for preparation thereof. The exogenously added proteins are soy proteins and the exogenously added di...  
WO2002090557A3
The present invention relates to the use of proteins facilitating water diffusion or water transport through the cell membrane, preferably aquaporin or aquaporin related proteins to obtain freeze-tolerant eukaryotic cells, preferably yea...  
WO/2003/070007A2
The present invention provides protein-containing particles with a high eating quality characterised by having a high content of exogenous protein and optionally of phospholipids and/or of fibres. The present invention also procides a me...  
WO/2003/065814A1
Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die un...  
WO/2003/063595A1
A non−laminated, non−pre−proofed frozen dough has been prepared that can go directly from the freezer to the oven to produce a high quality baked product in a short period of time. Flour, water, yeast and dough conditioner are mixe...  
WO/2003/063594A2
A process and apparatus improvement for energy and particulate recovery during the production of nixtamalized corn flour, by precooking with a lime solution to effect partial cooking, reduced energy use for pre-cooking and washing by rec...  
WO2003022061A3
The invention concerns a method for making a ready-to-cook pastry for bakery products and a ready-to-use composition for making such a pastry. The invention also concerns the resulting products. The inventive method is characterized in t...  
WO/2003/056926A1
[Object] There have been established a method and a technical finding whereby a sponge-like crosslinked network structure can be formed with the use of rice flour as the main component. Based on this novel technical finding, it is intend...  
WO2002048332A3
Provided is a new recombinant phytase enzyme. The enzyme can be produced from recombinant host cells and can be used to aid in the digestion of phytate where desired. In particular, the phytase of the present invention can be used in foo...  
WO/2003/051128A1
The invention concerns a method for cooking or heating or thawing and/or packaging a food product, in particular for preparing a ready-made pizza, the resulting packaged food product and the cooking or heating device therefor. The food p...  
WO/2003/049545A1
A dough composition for making a high protein, low carbohydrate bread, the dough containing at least 5% vital wheat gluten, a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to 50%, a moisture−managing agent, a f...  
WO/2003/048342A2
The present invention provides a composition comprising between 24% and 45% yeast (based on yeast dry matter content) characterized in that it contains more than 0.75% salt; and that the composition is liquid; and that the composition is...  
WO/2003/046155A1
Foods containing &gammad −glutamylcysteine or cysteine are produced by culturing under appropriate conditions a yeast, which carries a mutant glutathione synthase having one or both of mutations of substituting the threonine residue at...  
WO2002094123A3
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolyzing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantiall...  
WO/2003/043426A1
A structure of a dough for the outer shell skin of a pie cream puff, wherein the dough of the pie cream puff is formed of a cream puff dough layer and a pie dough layer, characterized by such a double layer structure that the cream dough...  
WO/2003/039261A1
The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivates, a glyceride based stabilizer and additive(s) and less than abo...  
WO2002055679A3
Lipolytic enzyme variants with improved thermostability are obtained by substituting certain specified amino acid residues in a fungal lipolytic enzyme. The thermostable lipolytic enzyme variants are useful, e.g., for controlling pitch t...  
WO2002048332A9
Provided is a new recombinant phytase enzyme. The enzyme can be produced from recombinant host cells and can be used to aid in the digestion of phytate where desired. In particular, the phytase of the present invention can be used in foo...  
WO/2003/032736A1
The invention relates to a method of kneading dough in order to produce bread or similar products. According to the invention, the dough ingredients are introduced into a chamber (2) and all of said ingredients are subsequently kneaded. ...  
WO/2003/030657A1
The system and method for molding a shaped snack chip use various components to form chips having depth such as a bowl-shaped tortilla chip. Essentially flat chip preforms are fed to a series of molds (64) disposed about a mold conveyor ...  
WO2002065843A8
A baking receptacle (10) for baking a food product in an oven, including baking items such as muffins, cakes, rolls, etc. The receptacle (10) is comprised of a sheet of thin ovenable material formed to define a bottom, a side wall (14), ...  
WO/2003/027306A2
The present invention provides a novel ß−glucosidase nucleic acid sequence, designated bgl3, and the corresponding BGL3 amino acid sequence. The invention also provides expression vectors and host cells comprising a nucleic acid seque...  
WO/2003/026431A1
The invention relates to the use of strains of Torulaspora delbrueckii in the production of frozen sweet doughs. The aforementioned strains present rapid growth and a high biomass yield in molasses media, coupled with a good fermentation...  
WO/2003/024233A1
A frozen dough product is provided, comprising an unproofed frozen dough product comprising a leavening agent. The dough product is contained in an atmosphere enriched in a carbon dioxide concentration in an amount sufficient to enhance ...  
WO/2003/024242A1
The addition of an endo-amylase or a microbial pullulanase to starch-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. A process for producing an edible product comprises mixing an end...  
WO/2003/024231A2
A bakery product composition providing a baked product having an extended shelf life comprising a dough comprising flour, yeast (optional), water and an extended bakery shelf life composition comprising an effective amount of at least on...  
WO/2003/022061A2
The invention concerns a method for making a ready-to-cook pastry for bakery products and a ready-to-use composition for making such a pastry. The invention also concerns the resulting products. The inventive method is characterized in t...  

Matches 651 - 700 out of 5,529